Pesto Risotto

The creamy artichoke pesto in this recipe is just the last touch for a delicious veggie risotto.

Ingredients
(for two servings)

2 tablespoons olive oil
1/2 onion, diced
1 carrot, diced
1/2 cup small broccoli pieces
1/2 cup small cauliflower pieces
1/4 cup bell pepper, diced
1/4 cup frozen peas, defrosted
1 cup vegetable broth
1 1/4 cups water
3/4 cup Arborio rice
1/4 cup white wine
2 tablespoons parmesan cheese
2 tablespoons artichoke pesto
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup feta cheese
lime wedges

Heat about a tablespoon of olive oil and fry half of the onions until transparent yellow. Add the diced carrot and fry for a few minutes until tender (but not soggy). Add the broccoli, cauliflower, and bell pepper, frying until tender yet still a little crisp. Remove from pan and set aside.

Warm the broth and water over low heat in a separate saucepan.

Heat another tablespoon of olive oil, fry the rest of the onions as before, and add the rice, stirring together. Turn heat to medium-low. Add the white wine and stir it in. Add a 1/2 cup of the warmed broth mixture, then cover the rice and allow it to absorb the broth. Once it is absorbed (a couple minutes later) add another 1/2 cup, and so on until all of the broth is added.

Once the rice is tender and chewy, remove from heat and stir in the fried vegetables, peas, parmesan cheese, artichoke pesto, salt, and pepper. Serve into dishes and top with feta cheese and a sprinkle of lime.